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Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis

✍ Scribed by R. Priya; R.S. Singhal; P.R. Kulkarni

Book ID: 108402982
Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 365 KB
Volume: 29
Category: Article
ISSN: 0144-8617
DOI: 10.1016/s0144-8617(96)00022-7

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